Easy Pork Crackling Tlacoyos

Yamilette González
For a delicious Sunday breakfast, what better than tlacoyos with pressed pork crackling and a delightful Mexican-style nopales salad.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 kilo dough, nixtamalized
  • 1 tablespoon salt, for the dough
  • 3 tablespoons lard, for the dough, melted
  • 4 guajillo chiles, for the pork crackling, hydrated and seedless
  • 1/4 onions, for the pork crackling, roasted
  • 1 clove garlic, for the pork crackling, roasted
  • 2 cups pork rinds, pressed
  • 2 cups nopal, for the salad, julienned cooked.
  • 1/2 cups onion, for the salad, finely chopped
  • 1 cup tomato, for the salad, diced small
  • 1/4 cups cilantro, for the salad, finely chopped
  • 1/4 cups serrano chile, for the salad, finely chopped
  • salt
  • bell pepper
  • queso fresco
Preparation
30 mins
15 mins
Low
  • Blend the guajillo chiles, onion, and garlic. Set aside.
  • Cook the pork crackling with the salsa for 5 minutes, season with salt and pepper. Let cool.
  • In a bowl, mix the dough with the lard and salt. Form a medium-sized ball the size of your palm, as shown in the video, and add a tablespoon of the pork crackling in the middle of the ball and close the dough to form the tlacoyo.
  • In a griddle, cook the tlacoyos over medium heat for 5 minutes on each side until the dough is well cooked. Set aside.
  • In a bowl, mix the nopales, onion, tomato, serrano chili, cilantro, salt, and pepper.
  • Serve the tlacoyos on a plate and top with a tablespoon of the nopales salad and fresh cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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